Since last i wrote about this topic, Ive done my usual foraging plus some wandering. I found some beautiful mushrooms and new places to pick flowers and berries,
Mushrooms were always the things that eluded me on my ventures in the forests. Then delight when i find my mushrooms on the rare occasion i find them. Ive dried pretty much all that ive found this year with the exception of the pheasant back which i believe got chopped up and sauteed with some butter and served with some turbot.
By the coast right now sea beet is currently seeding, as such has lost most of its nutritional value, so i dont pick it. So instead I pick samphires, or beach mustard or baby oyster leaf, or sea aster, some sea lettuce and grasses. So not exactly short on things to pick on our vast coastline and arguably our best asset.
I love our coast for its beauty and its bounty, its splendour and raw power of destruction when waves come crashing over rocks, seeing the quantities of seaweed thrust onto the rocks and beach after a storm is breathtakingly awesome.
I still receive funny looks of intrigue and inquisition about how to cook it or what to use it with, people are always amazed with the response hot pan, butter salt pepper serve. Simplicity is key to food no point over complicating for the sake of it. Cook it simply, let the natural flavours sing.
As always folks @chefpaulc on all social media platforms